Description

A creamy, cheesy twist on the classic Philly cheesesteak, this comforting tortellini pasta dish brings all the savory flavors of steak, onions, and peppers into one easy and indulgent meal.

Ingredients

Scale

1 pound beef (sirloin or flank steak), thinly sliced
12 ounces tortellini (fresh or frozen)
1 cup green bell pepper, sliced
1 medium onion, sliced
2 cups heavy cream
1 cup shredded provolone cheese (or mozzarella/cheddar blend)
3 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Bring a pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Sauté sliced onions and green peppers until soft, about 4–5 minutes. Stir in minced garlic and cook for 1 minute.
Move the veggies to the side and add sliced beef. Season with salt and pepper and cook until browned and fully cooked, around 5–7 minutes.
Pour in the heavy cream and bring to a light simmer. Let the mixture thicken slightly, then stir in the cheese until melted and smooth.
Add cooked tortellini to the skillet and toss gently to coat. Warm through and adjust seasoning if needed.
Garnish with fresh parsley if using and serve hot.

Notes

To spice things up, toss in jalapeños or a dash of hot sauce. For a vegetarian option, replace the beef with mushrooms. Reheat leftovers with a splash of milk to maintain the creamy texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 4g
Sodium: 780mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 30g
Fiber: 2g
Protein: 30g
Cholesterol: 105mg

Keywords: Philly cheesesteak, tortellini, pasta, beef, quick dinner